Head Chef Ricardo Martinez whips up authentic Latin street food at La Mulita, the casual, cantina-style sister restaurant of Delicia. But when he’s not churning out another beloved Mexicano dog (wrapped in bacon and swiped with chipotle mayo), you’ll find him indulging in this back-of-the-house favorite brimming with bold flavors. Just in time for football season, Martinez divulges a foolproof tailgating recipe that La Mulita staffers can’t get enough of: chimichurri skirt-steak tacos.
Ingredients
Marinade
- 3 pounds skirt steak
- ½ cup olive oil
- ½ cup chopped cilantro
- ½ teaspoon salt
- 1 teaspoon cracked black pepper
- 1 whole jalapeño
Salsa
- 1 diced jalapeño (remove seeds)
- ½ cup white-wine vinegar
- 6 garlic cloves
- 1 teaspoon oregano
- ½ cup chopped cilantro
- ½ cup chopped parsley
- ¼ cup diced yellow onion
- ½ teaspoon salt
- 1 teaspoon cracked black pepper
- ½ cup olive oil
- 12 to 14 white-corn tortillas
Directions
Marinating the skirt steak
- Place olive oil, cilantro, salt, pepper, one whole jalapeño, and skirt steak into a Ziploc bag. (For subtle heat, cut a V-shape in the bottom of the jalapeño and leave it whole. To add more heat, chop the jalapeño and remove the seeds.)
- Make sure the meat is completely covered in the marinade.
- Marinate in the refrigerator for 1 hour.
Making the chimichurri salsa
- Place diced jalapeño pepper, white-wine vinegar, garlic, oregano, cilantro, parsley, yellow onion, salt, and pepper into blender or food processor for 25 seconds.
- Add olive oil and pulse again for 20 seconds.
Grilling the skirt steak
- Allow skirt steak to come to room temperature before grilling.
- Put the grill on medium heat and cook the steak for 3 minutes on each side for medium rare.
- Allow steak to rest 5 minutes before slicing.
- Slice steak as thinly as possible.
Preparing the tortillas
- Turn off your grill and let cool for 5 minutes.
- Rub grill with a light amount of olive oil.
- Place tortilla on the grill long enough for it to become warm and pliable.
- Keep tortillas warm by wrapping them in a linen napkin or towel.
- To assemble, fill a tortilla with sliced steak and top with chimichurri salsa.
Makes 12 to 16 four-inch tacos